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Spicy Creamy Rattlesnake Pasta Recipe

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★★★★★

5 from 67 reviews

Spicy Creamy Rattlesnake Pasta is a vibrant southwestern-inspired dish featuring smoky, spicy Italian sausage cooked with jalapeños, garlic, and peppers, all enveloped in a rich, creamy sauce made from cream cheese, heavy cream, and Parmesan. This recipe offers a perfect balance of heat, creaminess, and texture, delivered on perfectly al dente penne or rigatoni pasta, making it an ideal comforting yet bold meal for any occasion.

Ingredients

Scale

Main Components

  • 1 pound penne or rigatoni pasta (substitute: whole wheat pasta for added fiber)
  • 1 pound spicy Italian sausage, casings removed (substitute: chorizo or turkey sausage)
  • 1 large yellow onion, diced (substitute: shallots for milder flavor)
  • 3 fresh jalapeños, seeded and finely chopped (substitute: serrano peppers for extra heat)
  • 4 cloves garlic, minced (substitute: 1 tablespoon garlic powder)
  • 1 red bell pepper, julienned (substitute: roasted red peppers from jar)

Creamy Sauce Base

  • 1 cup heavy cream (substitute: half-and-half for lighter version)
  • 8 oz cream cheese, softened (substitute: Greek yogurt for tang)
  • 1 cup freshly grated Parmesan cheese (substitute: Pecorino Romano)
  • ½ cup white wine (substitute: chicken broth)
  • 2 tablespoons olive oil

Seasonings & Garnish

  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried oregano
  • Salt and freshly cracked black pepper to taste
  • Fresh cilantro for garnish (substitute: fresh parsley)
  • Lime wedges for serving

Instructions

  1. Prepare Your Mise en Place: Bring a large pot of salted water to a boil for the pasta. While waiting, dice the onion, mince garlic, and finely chop jalapeños. Wearing gloves is recommended when handling jalapeños to avoid irritation from capsaicin.
  2. Cook the Spicy Sausage: Heat olive oil in a large, deep skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook for 6-8 minutes until browned and crispy, allowing it to develop a golden crust for depth of flavor.
  3. Build the Aromatic Base: Add diced onions to the skillet with the sausage. Cook 3-4 minutes until softened and translucent. Incorporate minced garlic and chopped jalapeños, cooking another minute until fragrant.
  4. Add Bell Peppers and Deglaze: Stir in julienned red bell pepper and cook for 2 minutes. Pour in white wine, scraping up browned bits from the pan bottom to capture caramelized flavors.
  5. Create the Creamy Foundation: Reduce heat to medium-low, add softened cream cheese, and stir until melted and smooth. Gradually pour in heavy cream with constant whisking to prevent lumps. Season with smoked paprika, dried oregano, cayenne, salt, and black pepper.
  6. Perfect the Pasta: Cook pasta in boiling salted water according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
  7. Combine and Finish: Add drained pasta to the skillet with the sauce. Toss gently, adding reserved pasta water gradually until the sauce reaches a silky, cohesive consistency. Remove from heat and fold in freshly grated Parmesan cheese.

Notes

  • Wear gloves when handling jalapeños to avoid skin irritation.
  • Reserve pasta water to help bind the sauce to the pasta perfectly.
  • Add cream gradually on medium-low heat to prevent sauce breaking or curdling.
  • Cook pasta slightly less than package directions to avoid overcooking after mixing with sauce.
  • Leftovers keep well refrigerated up to 3 days; avoid freezing for best texture.
  • For heat adjustment, modify jalapeños and cayenne pepper quantities to taste.
  • Make sauce ahead and store separately from pasta for best reheating results.

Keywords: spicy pasta, creamy pasta, rattlesnake pasta, Italian sausage pasta, jalapeño pasta, creamy sausage pasta, southwestern pasta

Find it online: https://liamjayne.com/spicy-creamy-rattlesnake-pasta-recipe/